Discussion

Le Chien Fumant brunch

I want to make reservations for a party of 7 and was wondering if anyone knows of their credit card policy?

I just went to make the res online and it asked for payment details... I don't mind offering it but don't want a deposit for 7 people psoted on my card. Has anyone experienced this with LCF before and can anyone tell me if they actually put a deposit against the reservation or just keep the information on file?

Lastly, is 11am a safe bet or should we book earlier (10:30-45?) - does the kitchen ever run out of menu items?

It indicates that reservations may be subject to a deposit or cancellation at the discretion fo the restaurant... whatever that means... and then it goes on to specify that cancellations can be made up until a certain date, however may be subject to cancellations charges depending on the policy of the restaurant... again what the hell does that mean?

I was trying to avoid long distance charges on my cel, but I just called the restaurant and worked it out... I still don't understand the online cc policy. I wasn't asked for any payment info over the phone.

While I agree that Grinder might attract a demographic that can be prone to missing reservations, I'd also expect places like Maison Boulud to be the very sort to implement such booking policies. In fact, the Boulud establishments in NYC listed on opentable require a CC number and mention no-show and last minute cancellation charges. Perhaps this is more related to the business climate in Manhattan than the specific restaurant, but it appears that offsetting lost income is well within Daniel's operating procedures.

To me this is a perfectly reasonable approach as long as the restaurateurs are accommodating of customers who are truly unable to arrive for a reservation (and who notify the business of such). Everyone suffers when people can't be bothered to cancel or show up for their booked tables.

Let us please remember the real culprits here! It is all the no shows, these people are so inconsiderate and are incensed when restaurants want to charge them. This really should never be a problem if you just call.

I agree absolutely, as a former small restaurant owner, no shows are a nightmare. But charges are not permitted by law, a restaurant reservation not being considered a binding contract; only recourse being calling and confirming reservations on the day, for me it reduced the number of no shows to practically nothing...

This is standard practice at many higher end places in NYC when booked on opentable. It's the first I've heard of it in Montreal, but maybe it's a group and/or brunch policy. It isn't a big place, so losing out on a large table is probably costly at a place that likely lures few walk-by customers.

The "reservation fee" was also in effect at Itacate last time I was there, with a fee of 10$ a head if you don't come. She said they basically put a hold on your card and only charge you if you are a no-show or less than half the people come.

Unfortunately I was actually charged for it (they said that the waitress was in training, and there is a different way of charging a card for a hold vs a purchase) but they were very efficient and professional about removing the charge as soon as I called them.